DEVONSHIRE CREAM TRIFLE OR PARFAIT
A fruit-filled trifle using a combination of whipping cream and sour cream to replicate a beloved English treat. Well worth the effort. Chill time not included. See my recipe for recipe #384648 for the sponge cake.
Provided by gailanng
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- For Devonshire Cream:.
- In a small saucepan combine gelatin in 1/2 cup cold water; let stand 5 minutes to soften. Heat and stir over medium heat till gelatin dissolves. Cool.
- In a chilled medium mixing bowl beat whipping cream, the 1/4 cup sugar and vanilla with an electric mixer on medium-low speed till soft peaks form (tips curl). Dot not overbeat.
- Combine cooked gelatin mixture and sour cream; mix well. Fold the sour cream mixture into the whipped cream. Chill for 30 to 45 minutes or till mixture is thickened and will mound on a spoon.
- Meanwhile, for fruit filling, in a large mixing bowl combine the fresh fruit and the 2 tablespoons sugar. Let stand for 10 minutes.
- Cut the Hot Milk Sponge Cake or pound cake into 2x1/2 inch strips (smaller if using parfait glasses). In a 2 1/2 or 3 quart clear glass serving bowl, a souffle dish or individual parfait glasses arrange half of the cake strips on the bottom. Arrange half of the fruit on top the cake strips. Sprinkle with 2 tablespoons of the brandy, liqueur or juice. Spoon half of the Devonshire cream on top. Repeat layers, piping or dolloping remaining Devonshire cream over top.
- Cover and chill for 2 to 24 hours.
- NOTE:.
- If using peaches or nectarines, dip slices in a mixture of 1 cup water and 1 tablespoon lemon juice to prevent discoloring.
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Sabiha Salsabil
[email protected]The trifle was very good. The cake was moist and flavorful, and the whipped cream was light and fluffy. I would definitely make this again.
Yousaf Bahi
[email protected]I enjoyed the trifle, but I think it would have been better if it had more fruit. The sponge cake cubes and the whipped cream were a bit dry. Overall, it was a good dessert, but I would make some changes to it next time.
Baba Godwin
[email protected]The trifle was very rich and decadent. The chocolate ganache and the heavy cream were very rich and flavorful. However, I found the trifle to be a bit too sweet for my taste.
Phichit
[email protected]The trifle had a very light and delicate flavor. The sponge cake cubes and the whipped were not overpowering. I will definitely make this again.
Shakira Dobbs
[email protected]I've made this trifle several times and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Naluwalo Teddy
[email protected]This trifle is a bit time-consuming to make, but it's definitely worth the effort. The flavors are amazing and the presentation is beautiful. I would recommend this recipe to anyone who loves trifles.
Ahmed Mpole
[email protected]I made this trifle for a potluck and it was a huge success. Everyone loved it! I especially liked the addition of the fresh berries, which added a nice tartness to the dish.
Mohammed Ramzan
[email protected]I followed the recipe exactly and my trifle turned out perfectly. It was a big hit with my family and friends. I will definitely be making this again.
Andre Vermeulen
[email protected]This trifle was easy to make and turned out even better than I expected. The flavors were well-balanced and the trifle was light and airy. I would definitely recommend this recipe to others.
Biketi Fred
[email protected]I'm not a huge fan of trifles, but this one changed my mind. The layers of flavors and textures were perfect, and the presentation was beautiful. I'll definitely be making this again for special occasions.
Muhmmad Waseem
[email protected]This trifle was a hit at my last dinner party! The combination of the tart berries, sweet cream, and crunchy meringue was divine. I'll definitely be making this again.